Category: Breakfast

Oh man guys…some mornings, the struggle is just so real. Fortunately, a solid breakfast is pretty good motivation to get up and moving quickly and this one is pretty darn good.

This breakfast scramble is packed with protein but doesn’t have any of the cholesterol because it’s doesn’t contain any eggs, making it a fantastic vegan option.

Ingredients:
1 block of firm tofu (crumbled)
1 tbsp turmeric
1 clove of garlic
2 tbsp of nutritional yeast (optional)
A drizzle of olive oil
A few handfuls of chopped veggies (I used broccoli, spinach, mushrooms, and bell pepper.)
And Sriracha to top it off(duh).

Directions:
1) Prepare the tofu by draining the liquid and then wrapping the block in a towel and pressing between two plates to remove some of it’s moisture.
2) Prepare veggies by washing and chopping into bite sized pieces.
3) Heat olive oil in a skillet on medium heat.
4) Mince the garlic and add to the pan, letting it sauté for a minute or two.
5) Add the chopped veggies to the pan and sauté for a few minutes, until they start to soften a bit.
6) Crumble the tofu into the hot pan with the veggies and immediately sprinkle in turmeric and nutritional yeast. Stir well to combine.

Feel free to mix it up too, you could put just about any veggie in here and it would be delicious. This scramble also stores well in the fridge (unlike eggs), so it’s an easy recipe to make up at the beginning of the week and then stuff into tortillas for breakfast burritos all week!

Store bought jam is packed full of sugar and weird stuff, and ain’t nobody got time to can it themselves. Here we have a super easy, raw strawberry chia seed jam packed full of fiber & protein that can be made in less than 5 minutes. No cooking required!

Directions:
Combine strawberries and chia seeds in a food processor and blend until smooth (or desired consistency). Store in jars in the fridge for 2 hours until jam thickens & slather it on all your favorite things.

I don’t about you guys, but I’m a big fan of eating constantly…meaning I basically don’t leave the house without lots of snacks on me. These chocolate chip cookie dough balls are one of my go-to snacks when running out the door or for throwing in a backpack.

Directions:
Soak 1 cup of dates in warm water for 1/2 hour & 1 cup of cashews for at least an hour (but overnight is most ideal for easy blending). Drain the dates and the cashews & blend in a food processor until it forms a sticky, even consistency and holds together well. The mixture should start to form a big ball in your food processor when it is ready.

Stir in chocolate chips (optional, or you could add dried fruit, coconut, more nuts, really whatever you want) & roll into balls. Let refrigerate for an hour before eating or packing for best results!

In my opinion, there is absolutely no better breakfast than homemade granola sprinkled on top of some coconut yogurt and topped with berries. It’s easy, satisfying, and (best of all in the morning)….quick.

As it turns out, granola is pretty easy to make for yourself, and the secret isn’t what you put in it as much as it is the process. Making you own breakfast cereal can be a much healthier (and cost friendly) alternative to store-bought cereals and granolas that are packed with additional sugar and food additives.

Who needs that junk anyway?

So here’s my basic, go-to recipe and process for making the perfect homemade granola.

Once the liquids are warm, toss them together with the dry ingredients & mix well.

After mixing, divide the granola in even layers between the two sheets. Put it in the oven.

You’re going to want to set a timer for 10 minutes. At this point, take both trays out of the oven and stir the granola around, mixing completely before putting it back in and setting another 10 minute timer.

You’ll repeat this process roughly 3-5 times (totally dependent on your oven) for a cooking time of roughly 30-45 minutes or until nicely browned.

After removing the granola from the oven, toss in 1 cup of dried fruit (I like to use dried orange-infused cranberries, but anything goes here)

Allow the granola to cool and place into a container to store in the fridge where it’ll keep for several months.

Pro tip #1: even when it’s done, it won’t actually be crispy until it cools down. It can be really easy to overcook or burn by feel, because it stays pretty soft the entire time. A good indication is the color; when it looks golden and toasty.

Pro tip #2: It’s soo easy to burn the crap out of soo quickly (as I discovered), so the secret is constantly watching it, especially on the 3rd or 4th round in the oven. It can be a bit persnickety, but it gets significantly better each time you make it.

Pro tip #3: You can control the size of the granola clusters by stirring more or less when you take it out of the oven. For larger clusters, be mindful not to stir as vigorously and let the granola rest until cooled after removing from the oven when finished.

This recipe can be diversified by adding whatever nuts, spices, or dried fruits you prefer.

Pancakes have always been a favorite of mine, and I’m not just talking breakfast; I could seriously eat pancakes for every single meal. That’s why I was so excited to find a version that was not only lighter and healthier, but so much easier & quicker to make.

Today’s recipe is just too easy not to share. Not only are these pancakes gluten free (totally grain free, actually), but they only require two ingredients, and contain no added oil or sugar! Oh, and they take WAY less time than the regular variety.

Directions:
-In a small mixing bowl, mash together 1 medium banana and 2 eggs until mixed (I just use a fork, no fancy equipment here)
-Add mixture to a griddle or pan on medium heat and flip once lightly browned.
-Serve with banana slices, fresh berries, or whatever you like.

Though these only require 2 ingredients to make, I also love to experiment by adding other things to the batter or on top. Some favorites have been almond butter, chia seeds, flax seeds, walnuts, fresh or frozen berries, cinnamon, or whatever else is on hand. The possibilities are endless. 🙂

About Me

Dana Moses

Hey there, and welcome to my blog. I’m Dana, a holistic nutritionist and the owner of Nutrition by Intuition LLC, a functional nutrition private practice.

I'm passionate about food, plants, & healthy living and created this website as a space to house and share some of my ideas.

All of recipes I post support a whole-foods, plant-based diet & are packed full of healthy things like fruits & veggies. Most are naturally vegan and free of gluten, dairy, and meat.